Bean, ham and cabbage soup – Romanian style


This soup is one of those you make over and over and can’t have enough no matter how much or how many times you eat. This version is from the original recipe of a great chef from San Francisco area, Chef Gianni but I use the ingredients below with a bit more vegetables and make the soup an actual borsch.

  • 1/2 small cabbage
  • 6 baby carrots
  • Delikat – Borsch Magic, 5-15 g
  • 2-3 jalapeño peppers
  • Brown Shimeji Mushroom, 150 grams
  • 1 medium onions
  • 2 large celery stalks
  • 1/2 celery root 150 g
  • 1 large red bell pepper
  • 1 large parsnip
  • 1 Yukon Gold potatoes
  • 1 sweet potato
  • 1 x 375 g canned cherry tomatoes
  • 1 medium zucchini
  • 4 Shiitake mushrooms
  • 1 can x 15 oz white kidney beans
  • 4-500 g smoked ham
  • 2 x 900 ml chicken brought or water
  • lovage, parsley and some dill
Cabbage soup-1

Cabbage soup-1

Cabbage soup-2

Cabbage soup-2

Cabbage soup-3

Cabbage soup-3

Cabbage soup-4

Cabbage soup-4

Chateaubriand


OMG! This has to be the best recipe ever!!! So spectacular in taste and appearance. There are a lot of recipes for Chateaubriand, but after weeks of research, I think this is one of the best. I cooked this dish for our very dear family. As a side dish, I cooked some pearl onions, baby potatoes, baby carrots and garlic cloves. Mandatory for the Chateaubriand, the Béarnaise sauce.

Chateaubriand-1

Chateaubriand-1

Chateaubriand-2

Chateaubriand-2

Chateaubriand-3

Chateaubriand-3